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Dessert cake with chocolate and rose flavor

Dessert cake with chocolate and rose flavor



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As with any sponge cake, separate the egg whites from the yolks and sprinkle a little salt over them.

Turn the oven to 180 degrees.

Mix the egg whites until foamy, gradually add the sugar and lemon juice and continue mixing until the meringue becomes firm.

We add the yolks one by one, then the water, we homogenize the composition, then we remove the mixer and we use a spatula.

Gradually incorporate the flour, mixing with the spatula from bottom to top, in circular motions, to keep the composition aerated.

Spread the baking composition greased with oil and lined with powdered sugar and level it.

Bake the cake top at 180 degrees, for 30-35 minutes, or until it passes the toothpick test.

Prepare syrup

Bring the water to a boil, and when it starts to boil, remove the pot from the heat and add the rose syrup.

Stir vigorously until the rose syrup is evenly distributed.

I obtained the rose syrup by heating the rose jam and then passing it through a sieve.

I used rose jam from the one from Râureni, I really like their products.

Preparation of creams.

Heat the liquid cream in different bowls for each cream.

We lift the dishes from the heat before the cream reaches the boiling point.

We add in one bowl the white chocolate broken into small pieces, and in the other, the dark chocolate.

Stir vigorously until the chocolates melt and the compositions become homogeneous.

We cool them.

Because white chocolate has a different texture than dark chocolate, we will put less liquid cream than dark chocolate.

When the creams cool, we put the mixer in them and foam them, then we add the mascarpone and we homogenize them.

We prepare the cream with rose syrup.

Mix the liquid cream for about 3/4 then add the syrup and continue mixing.

For firmness, add the mascarpone.

The cream will have a pink, pleasant color and an intense aroma of roses.

Mascarpone can be given up if it is not too well liked.

Assembling cake with chocolate cream and rose syrup

Turn the cake top upside down to keep the bottom of the cake on top.

It is always nicely leveled.

We cut the cake top into three and syrup each side, especially on the edges.

Spread the dark chocolate cream over the part that will be the base of the cake and stick the cherries through it.

Add the part from the middle of the worktop and press it well over the cream.

We spread the white chocolate cream, stick cherries in it and cover it with the last part of the countertop.

We circle the cake with the removable walls of the baking tin and let it cool for an hour.

We prepare the chocolate band and the topping

We measure the circumference and height of the cake and cut a strip of baking paper, with these dimensions, but a little higher.

We wrinkle the paper in our hands, in order to get out the slightly uneven band.

Melt the chocolate in a bain marie and spread half of it over the baking paper.

At the upper end we aim not to be a straight line, but more in the corners, for an asymmetrical look.

Over the rest of the chocolate, add the butter and milk, mix the mixture well, on the fire and pour it hot over the cake.

We spread it evenly, tilting the cake slightly to one side and to the other.

Let the chocolate band harden a little on the baking paper, then carefully glue it over the edges of the cake.

Leave the baking paper and let the cake cool again, until the chocolate on the edges and the one above the cake hardens well.

Finish the cake with chocolate cream and rose syrup

Take the cake out of the fridge and carefully remove the baking paper from the band.

We open it from one of the edges, then it comes off easily, pulling on it.

Put the pink cream in a posh with dui for roses and decorate the cake on top.

We form roses on the whole surface, taking into account that they are in odd numbers.

We fit them nicely between the edges of the chocolate band.

Let the cake cool again until ready to serve.

There is some work to be done on such a cake, but the end result makes it worth the effort.

And, especially, the satisfaction of those who enjoy it, makes all the effort to be crowned.

Happy birthday bucătăraș.ro!




I put flour, sugar and diced butter in the mixer and mixed.


I laid the egg. I dissolved the yeast in the milk and lightly incorporated it into the mixture.


Then I passed the composition on the work table and continued to mix it until it is completely homogenous.


I let the pasta in the bowl grow in a warm place in the kitchen for about 1-2 hours.

In the meantime I prepared the cream:

I beat the yolks well together with the sugar. I added flour and continued and then I heated the milk and melted the chocolate in it and mixed the result with the eggs. I set them on fire again.


Then I let it cool by stirring from time to time so as not to form a crust on the surface.

When the paste grew, I spread it out in a rectangular shape.


I spread the custard on top.


I rolled everything into a roll and cut pieces of 3-4 cm one.


I closed each piece at one end to prevent the cream from coming out.


I placed them in the tray with baking paper and greased walls and let them rise until they doubled in volume.


I put it in the oven at 180 ° for about 30 minutes.
The Rose Cake recipe was proposed by dora_m


Tree trunk cake & # 8211 Baumkuchen

1. Beat all the eggs with the sugar, vanilla essence, rum and milk for 1-2 minutes, using a whisk. Put the composition in a bain marie for 5-7 minutes.
2. Put the composition in a mixer and beat it until it triples in volume. Caramelize the butter in a saucepan and let it cool a bit before adding it to the dough.
3. Sift the flour and mix gently using a whisk until incorporated. Put 2 cake trays in each other and grease the top one with butter, then line it with baking paper.
4. Put

a dough polish in the pan and spread it out (as if you were making a pancake). Put the tray in the broiler for 1-2 minutes at 260º, until it browns, then take it out, put another layer and do the same until you finish the dough.
5. When you have finished the dough and made the cake, take it out of the pan and let it cool. Meanwhile, pour the hot cream over the dark chocolate and stir until it melts.
6. Put water over the gelatin, together with the rum and let the gelatin swell

5 minutes, then mix it with chocolate. Pour the icing obtained over the cake, level and let it cool for 1 hour.


CAKE WITH 3 CHOCOLATE AND 3 FLAVORS


I prepared this cake with great pleasure for the anniversary of Mr. Florin M.'s birthday, which was on August 13th.
Rock: the recipe is here,

Ingredient:
Dark chocolate mouse cream with black cherries:

125 ml. Liquid cream
200 gr. dark chocolate
110 gr. whipped cream
1 sachet of gelatin
300 g black cherries, pitted, canned (recipe here)

Chocolate mouse cream with caramelized milk and hazelnuts:
150 ml. Liquid cream
200 gr. milk chocolate
100 gr. whipped cream
1 sachet of gelatin
350 g unsalted hazelnuts
150 g sugar
White chocolate mouse cream with mint syrup
125 ml. liquid cream
250 gr. White chocolate
300 gr. Whipped cream
1 sachet of gelatin
3 tablespoons natural mint syrup
Preparation:
Dark chocolate mouse cream with black cherries:
The gelatin is soaked for 10 minutes in water, enough to cover it, then dissolved in a bain-marie, without boiling.
Put 125 ml of whipped cream in a bain-marie, add the chocolate broken into pieces and mix well.
Leave it to cool a bit, and when it is warm, add gelatin, mix well and add whipped cream.

Add the cherries, drained of juice

Homogenize and pour over the counter.

Leave to cool for about 1 hour, to harden enough for the next layer of mousse.
Chocolate mouse cream with caramelized milk and hazelnuts:
Fry the hazelnuts in the oven or non-stick pan and clean the shells as much as possible.
The sugar is put in the chamber, taking care not to burn it and when it has reached a liquid state and has a beautiful caramel color, add the hazelnuts, mix well and pour over a baking paper greased with a little oil.

When they have cooled, they are ground in a robot (or in a coffee grinder, who else has it)

Milk chocolate mouse is prepared in the same way as dark chocolate.
When ready, mix with the caramelized hazelnuts and place over the first layer of mouse.

White chocolate mouse cream with mint syrup

The white chocolate mose is prepared in the same way as the others above.
When ready, incorporate the 3 tablespoons of mint syrup.
Pour into the pan over the other two creams.

Refrigerate for at least 6 hours,

then remove the tray, heat the removable walls of the tray with the hair dryer, so that it comes off easily and place the cake on the tray.
This is how it looks:

Whoever wants, can serve it anyway, but I, preparing it for a special occasion, preferred to decorate it with dark chocolate ornaments, made according to the method here






And the slice of the celebrant, photographed by himself (thanks for the photos):


German chocolate cake

Grease and cover a round tray with flour. Mix flour, baking powder and salt in a bowl. In a medium saucepan, heat the water and melt the 120 g of chocolate in it.

In a large bowl, mix 1 cup butter and 2 cups sugar. Incorporate 4 egg yolks, one at a time. Add the mixture of melted chocolate and vanilla essence and incorporate flour and whipped milk. Mix well until you get a homogeneous composition.

Beat the egg whites in a large bowl until you get a hard foam. Then gradually add the meringue to the dough.

Put the dough in the pan and bake it for 30 minutes in the preheated oven at 175 degrees.

Mix 1 cup sugar with condensed milk, 1/2 cup butter and 3 egg yolks in a saucepan over medium heat and mix until thickened. After removing the pan from the heat, add the coconut, ground pecans and vanilla. Allow the cream to cool to room temperature.

In a small saucepan, melt the vegetable butter or margarine with the chocolate to obtain a glaze.

Cut the top so that you get 2 thinner layers and put the cream between them and on top. Cover the cake with icing.


Homemade chocolate roses

Yesterday my uncle turned 60 and I made him a cake, especially since I had never been to his birthday & # 8230surprise was the surprise and appreciated. I also wanted to try the new silicone pen that I took with the yolks from the cook and although I don't like overly decorated cakes, this is exactly what I chose. Using the pen for the first time, my hand trembled a bit. I didn't know how and what to do, but in the end I managed to save the cake. I didn't have time to make roses or something more sophisticated and I even took a piece of homemade chocolate in my hand and played with it, when A light bulb in my hood came on and I started to make roses out of it. They didn't turn out very nice, but it's a good idea when you're in a time crisis. The chocolate was made from me, I don't know how the one from the trade would behave, but rolled in powdered milk, I think it would work great!

I modeled the roses as here: https://cartederetete.ro/trandafiri-din-pasta-de-lapte-praf/.


Chocolate cake at the Crock-Pot Multicooker with pressure cooking

  • 120 gr flour
  • 100 gr sugar
  • 50 gr cocoa
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 125 ml milk
  • 60 ml oil
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla essence

Flour, cocoa, baking soda and salt are mixed in a bowl.

Add the vinegar to the milk and set aside for one minute.

Add the sugar and stir until it begins to melt.

Incorporate the oil and mix for another 30 seconds.

The liquid ingredients are added to the dry ones and mixed lightly with a spatula.

Pour the composition into a 15 cm tray, with detachable edges.

In the Crock Pot Express Multicooker bowl with pressure cooking, pour 2 cups of water and press on STEAM, set for 3 minutes.

Press STOP and place the grill, then insert the tray, using a kitchen tongs.

Close the lid and close the steam valve.

Set the multicooker to MANUAL HIGH 40 minutes.

After the time has expired, leave for another 15 minutes, then open the lid, using a kitchen glove.

Allow to cool, then garnish with chocolate cream and fruit.


Delicious chocolate cake with boiled cream & # 8211 a dessert that conquers from the first!

We present you a recipe for delicious chocolate and honey cake, with boiled cream. The perfect combination of aerated countertop with particularly fine boiled cream ensures you a good mood for a whole day. Get a very fine, soft and fragrant dessert, which will surely conquer everyone. Surprise your guests with an amazing homemade dessert and the praise will not be long in coming.

Dough INGREDIENTS

& # 8211 1 teaspoon baking soda

& # 8211 2-3 tablespoons cocoa powder

CREAM INGREDIENTS

GLAZING INGREDIENTS

METHOD OF PREPARATION

1. Prepare the dough: mix all the ingredients except the flour and cocoa powder. Put the bowl with the mixture obtained on the fire. Make a small fire and boil until the ingredients melt and the mixture changes color. Stir constantly.

2. Remove the pan from the heat, add the flour and cocoa powder. Get a smooth dough.

3. Divide the dough into several parts and spread each portion on a 4-5 mm thick countertop. Cut circles of the same size using a shape or lid.

4. Bake each countertop for a few minutes on a baking tray sprinkled with flour.

5. Using a dry brush or towel, remove excess flour from the baking trays.

6. Prepare the cream: beat the egg with the sugar. Gradually add the flour and pour in the milk. Stir constantly.

7. Boil the cream over low heat or in the steam bath. Stir continuously until the cream thickens. Take the cream off the heat and let it cool.

8. Mix the soft butter (at room temperature) with a mixer on medium speed. Gradually add a tablespoon of cream and stir continuously.

9. Cover each countertop with cream and sprinkle with chopped walnuts. Arrange them on a plate of the right size. Leave the cake at room temperature for 1-2 hours, so that the tops penetrate with cream.

10. Melt the chocolate with the butter in the steam bath. Pour the icing on the cake and put it in the fridge.


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